I am a huge fan of a hearty salad, especially if it holds well in the fridge! This is the perfect salad if you’re still hanging onto the summer flavors before fall comes, and it is even better after a day or two in the fridge.

  • SERVINGS:  4
  • PREP TIME: 20 Mins
  • ACTIVE TIME: 30 Mins
  • TOTAL TIME: 3 Hr

Ingredients:

  • 1 cup quinoa
  • salt
  • 4 corn on the cob, husk removed
  • 3 bell peppers
  • 1/2 red onion, diced
  • 12 oz cherry tomatoes, halved
  • 1/2 cup cilantro, minced
  • 1 avocado, diced

Dressing:

  • 3 limes, juiced
  • 1 orange, juiced
  • 1 jalapeno, minced
  • 1/2 cup cilantro, minced
  • 1 tbsp mustard, dijon
  • 3 tsp honey
  • 1/2 tsp cumin
  • 1 cup avocado oil
  • salt to taste

Preparation:

STEP 1.

Make the quinoa. In a small pot add the quinoa and 2 cups of water and 1/2 tsp salt. Bring it up to a low simmer and top with a lid, simmer for 15-18 minutes until cooked through. Set aside and cool to room temp.

STEP 2.

Heat a grill or grill pan to high heat. Grill the corn on all sides until charred, around 5 minutes per side. Grill the bell peppers on all sides until charred, then remove.

STEP 3.

Cut the corn off the cob and set aside. Remove the skin of the bell peppers and dice the flesh, removing and discarding the seeds, set aside.

STEP 4.

Make the dressing. In a blender or with an immersion blender, blend all of the dressing ingredients minus the oil. While blending, slowly drizzle in the oil to emulsify. Once thickened, season with salt by taste.

STEP 5.

Add all to a bowl and combine. Serve and enjoy!

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